Description
Small, elegant cheesecakes that combine tangy blackberries with a light lavender note for a delightful dessert.
Ingredients
Scale
- 1 ½ cups Nilla wafer crumbs (about 40 cookies, ground)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 packages (2 x 8 oz) cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup sour cream
- 1/8 teaspoon kosher salt
- 2 large eggs, room temperature
- 2 tablespoons edible lavender petals, lightly chopped or whole
- ½ cup blackberries, pureed
- Homemade whipped cream (heavy cream and a little sugar)
- Extra edible lavender petals for topping
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Process Nilla wafers in a food processor to make fine crumbs.
- In a bowl, mix cookie crumbs with ¼ cup sugar and melted butter until it holds together.
- Scoop about 1 tablespoon of the crust mix into each liner and press down firmly.
- Beat the cream cheese with ½ cup sugar until smooth, then mix in sour cream and salt.
- Add eggs one at a time, mixing until just combined.
- Fold in blackberry puree and lavender petals.
- Spoon about 3 tablespoons of the cheesecake batter into each crust-lined cup and sprinkle extra lavender petals on top.
- Bake for about 20 minutes until centers jiggle slightly.
- Let cool for about an hour, then refrigerate overnight.
- Before serving, pipe whipped cream on each bite and add a sprinkle of lavender petals.
Notes
Serve with fresh blackberries and enjoy with tea or coffee. Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg